Birria Tacos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season meat with salt and pepper and set aside. Break dry chilies apart, remove stems and most of the seeds. Toast them in a dry skillet over medium- low heat until fragrant and slightly darkened (do not burn- they get bitter). Place chilies in a small pot with chicken broth, bring to a simmer, cover, and let stand for 20 minutes turning the heat off until softened.

Step 2

In the same hot skillet toast any whole spices you are using - until it smells amazing 1-2 minutes. Place all but the cinnamon stick in a blender and pulse a few times, then set aside ( you’ll add the softened chilies and broth to this blender later.

Step 3

In the meantime, heat oil in the instant pot on sauté over medium heat and add onion and garlic, stirring until fragrant and golden. Add tomatoes and their juice, simmer 2-3 minutes until breaking down, then add vinegar and oregano, and scrape up any brown bits. Turn off heat.

Step 4

Add the softened chilies and broth to the blender with spices plus one cup of the tomato mix from the pot. Turn blender off add the canned chipotle peppers. 1-3 peppers will do. Blend till very smooth.

Step 5

Pour this flavorful sauce back into the pot and stir. Add the bay leaves and salted meat and stir to coat well. Add a piece of orange zest if you like.

Step 6

Set instant pot to 45 minutes on high pressure. Let it naturally release. Shred the meat using two forks. You can skim the fat if you like, or use it for dipping tortillas before frying them.